Instant Pot Rajma Gogji | Kashmiri Kidney Beans Turnip Curry

RajmaGogji

Rajma Gogji / Razma Shalgam – a special winter recipe from the land of Kashmir prepared with Kashmiri red kidney beans and turnip. This vibrant and delicious gravy with the flavors of Kashmiri masala, pairs well with rice. Check out how to make this simple no onion no garlic, vegan curry in the Instant Pot and Pressure Cooker.


I picked two legume-based recipes for Kashmir; one was with horse gram, and this rajma gogji was the other one. As I had one more recipe with horse gram, I decided to go with this rajma gogji, but I kept postponing the preparation, as this recipe calls for one magical ingredient – VAER. It is also called as veri masala. It is a spice cake prepared by roasting and grinding different spices and then it is sun-dried for longer shelf life. I was planning to buy it during my India trip, but I couldn’t find them in any stores. I was able to get it online, but the shipping price was so high, and I had to drop that idea. Again, I started exploring other recipes, but I couldn’t let go off this rajma gogji. I read more about this recipe and found a lot of versions with and without vaer. Finally I decided to go without vaer but of course with signature Kashmiri ingredients – fennel powder and ginger powder. To my surprise, I saw Patak’s brand of Kashmiri masala here in the US and thought of using it. So bought it immediately and prepared this dish with the masala.

RajmaGogji

I have tried this curry without the Kashmiri masala but replaced it with store bought paneer tikka masala. I cannot claim my version as authentic, but I can guarantee that both the paneer tikka masala version and the Kashmiri masala version were delectable. (Yes, even if I say so myself) Nothing can go wrong when you simmer the kidney beans and turnips in the flavorful masala gravy. 

The recipe also calls for Kashmiri rajma, and I need to agree that I had zero clues about the rajma varieties. If not for this recipe, I wouldn’t have known about these types. I used my last batch of regular kidney beans for Betang Meh and bought this Kashmiri rajma for this recipe. With sundal season coming up, I bet I will use them all. So what’s the difference between these two? Kashmiri rajma is comparatively smaller than the regular kidney beans, and also they differ in color. What I read, they cook relatively faster than the regular beans and absorb the taste better.

RajmaGogji

I think I wrote a long story. So without any further ado, here is the recipe.

Recap:

  • Day 17 | 2015 – Hummus
  • Day 17 | 2016 – Bhel Puri
  • Day 17 | 2017 –Instant Pot Rajma Gogji | Kashmiri Kidney Beans Turnip Curry

Instant Pot Rajma Gogji |Kashmiri Kidney Beans Turnip Curry

Rajma Gogji / Razma Shalgam – the no onion no garlic vegan version of the special winter recipe from the land of Kashmir prepared with Kashmiri red kidney  beans and turnip. Here is the quick video recipe of the same. Please subscribe to my channel and stay tuned for new recipes.

Ingredients:

  • Rajma – ½ cup
  • Turnip – 1
  • Fennel Powder – ½ tbsp.
  • Ginger Powder – a pinch
  • Green Cardamom – 1
  • Black Cardamom – 1
  • Cloves – 2
  • Hing – 1/ 2 tsp
  • Cumin Seeds – 1 tsp
  • Oil – 2 tsps
  • Kashmiri Masala – 1/2 tbsp
  • Salt – 2 tsps
  • Water – 1.5 cups

Prep – Work:

  • Soak the rajma overnight or for at least 4 to 6 hours.
  • Peel the turnip skin and chop them into big chunks.
  • Crush the green cardamom, black cardamom, and the cloves.

Instant Pot Method:

  • Set the IP in saute mode and add the oil.
  • Once the oil is hot, add the cumin seeds and let it crackle.
  • Then add the hing and the crushed cardamom, cloves mix.
  • Saute for about 30 seconds and then add the soaked kidney beans, followed by chopped turnips, salt, fennel and ginger powder. Then mix them all.
  • Add 1.5 cups of water and remix the ingredients. Set the IP in manual mode and cook for 10 minutes and let the pressure release naturally.
  • Once the pressure is dropped, carefully open the lid and then set the IP back to saute mode.
  • Now add the Kashmiri masala and let it simmer in saute mode for 5 minutes and then set it “keep warm” mode or serve hot with rice.

RajmaGogji

Pressure Cooker Method:

  • Pressure cook the kidney beans and turnip by adding 1.5 cups of water for up to 3 whistles.
  • Let the pressure drop and set the beans aside. Do not drain the water.
  • Heat the kadai and add oil. Once the oil is hot, add the cumin seeds and let it crackle.
  • Then add the hing and the crushed cardamom, cloves mix.
  • Saute for about 30 seconds and then add the cooked beans and turnip.
  • Next add the salt, fennel powder, ginger powder, Kashmiri masala and mix well.
  • Let this bean mix simmer for at least 5 to 7 minutes.
  • That’s it. Rajma gogji is ready.

Notes:

  • I kept the recipe super simple without onion or garlic. But you can include onion, garlic, and tomatoes too.
  • As mentioned above, replace Kashmiri masala with paneer tikka masala or kitchen king masala and red chili powder.
  • Adjust the salt and spice as per your preference. I did not add red chili powder as the Kashmiri masala had red chili in it.
  • Do not add ginger powder more than 1/4 tsp.

RajmaGogji

Instant Pot Rajma Gogji |Kashmiri Kidney Beans Turnip Curry
Serves 4
Rajma Gogji / Razma Shalgam - the no onion no garlic vegan version of the special winter recipe from the land of Kashmir prepared with Kashmiri red kidney beans and turnip. 
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Prep Time
3 hr
Cook Time
35 min
Total Time
3 hr 35 min
Prep Time
3 hr
Cook Time
35 min
Total Time
3 hr 35 min
Ingredients
  1. Rajma – ½ cup
  2. Turnip – 1
  3. Fennel Powder – ½ tbsp.
  4. Ginger Powder – a pinch
  5. Green Cardamom – 1
  6. Black Cardamom – 1
  7. Cloves – 2
  8. Hing - 1/ 2 tsp
  9. Cumin Seeds - 1 tsp
  10. Oil – 2 tsps
  11. Kashmiri Masala – 1/2 tbsp
  12. Salt - 2 tsps
  13. Water – 1.5 cups
Prep - Work
  1. Soak the rajma overnight or for at least 4 to 6 hours.
  2. Peel the turnip skin and chop them into big chunks.
  3. Crush the green cardamom, black cardamom, and the cloves.
Instant Pot Method
  1. Set the IP in saute mode and add the oil.
  2. Once the oil is hot, add the cumin seeds and let it crackle.
  3. Then add the hing and the crushed cardamom, cloves mix.
  4. Saute for about 30 seconds and then add the soaked kidney beans, followed by chopped turnips, salt, fennel and ginger powder. Then mix them all.
  5. Add 1.5 cups of water and remix the ingredients. Set the IP in manual mode and cook for 10 minutes and let the pressure release naturally.
  6. Once the pressure is dropped, carefully open the lid and then set the IP back to saute mode.
  7. Now add the Kashmiri masala and let it simmer in saute mode for 5 minutes and then set it "keep warm" mode or serve hot with rice.
Pressure Cooker Method
  1. Pressure cook the kidney beans and turnip by adding 1.5 cups of water for up to 3 whistles.
  2. Let the pressure drop and set the beans aside. Do not drain the water.
  3. Heat the kadai and add oil. Once the oil is hot, add the cumin seeds and let it crackle.
  4. Then add the hing and the crushed cardamom, cloves mix.
  5. Saute for about 30 seconds and then add the cooked beans and turnip.
  6. Next add the salt, fennel powder, ginger powder, Kashmiri masala and mix well.
  7. Let this bean mix simmer for at least 5 to 7 minutes.
  8. That's it. Rajma gogji is ready.
Notes
  1. I kept the recipe super simple without onion or garlic. But you can include onion, garlic, and tomatoes too.
  2. As mentioned above, replace Kashmiri masala with paneer tikka masala or kitchen king masala and red chili powder.
  3. Adjust the salt and spice as per your preference. I did not add red chili powder as the Kashmiri masala had red chili in it.
  4. Do not add ginger powder more than 1/4 tsp.
Vidhya’s Vegetarian Kitchen http://www.vidhyashomecooking.com/
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26 thoughts on “Instant Pot Rajma Gogji | Kashmiri Kidney Beans Turnip Curry

  1. Good to know the difference between the usual kidney beans and Kashmiri kidney beans, have seen already those tiny kidney beans and never knew that they are so called Kashmiri kidney beans. Rajma gogji looks like a complete meal with those turnip chunks, am loving it.

  2. OMG! love it. I loved your intro too Srividhya and since I get turnips all year round can make it but the idea of my family eating turnips is like difficult to imagine. Lets see may get them to eat a little. OK the devil in me has started scheming you may hear about me feeding them sooner than you think.

  3. My sister in law is married to Kashmiri and I love the way she prepares rajma with shalgam. The flavors are definitely different as they use fennel seeds and ginger powder a lot and mustard oil.

  4. Srivalli Jetti

    I am really amazed at the variety you have showcased Srividhya, this is such a fantastic collection!..this rajma version sounds so inviting!

  5. Sowmya:)

    That’s a lovely intro and I completely understand how frustrating it is to keep trying to get one ingredient for a particular dish that you just can’t not let go of. Lovely gogji …looks very tempting!

  6. Ah talk of Rajma variety ! My brother deals in Lentils and Pulses , every time I go to his office in Delhi I love to see the different varieties and there are at least 5-6 . Next time I go I will click pics and post .
    The Kashmiri Vadi is easily available in Delhi , let me know if you want , I will get .
    The dish looks simple and easy , yet flavourful .

  7. Have seen smaller ones and lighter color rajma varieties . But other than that I have no idea on how many varieties of rajma are there. The recipe looks easy to prepare too.

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